Oh yeah! I just finished making, and eating, a batch of these pancakes. The taste is literally still hanging on my palate. I incorporated some of the changes, others suggested, such as the addition of a tsp of vanilla, 2 tbs of oil, a couple pinches of cinnamon, and stevia instead of maple syrup, to lower the carb count. These are very tasty. I served them with breakfast sausage links, and sugar free blueberry syrup, not bad, but next time I'll make sure I have a sugar free maple syrup on hand to top them with. I think a sugar free honey, instead of stevia, will give them a richer flavor, and maybe an extra tsp of vanilla. I will also not make these again until I have some unsweetened coconut almond milk, to wash them down with. It should be illegal to have pancakes without milk to wash them down with. :-) Inspite of the changes made, this is a very good recipe, and a welcome addition to my low carb lifestyle. Low carb breakfasts are usually dominated by eggs, either fried or scrambled, and bacon or sausage; which can get old, over the long run; thanks Allie, for giving me another tasty option, as they will help me to stay on course. These pancakes, either with a breakfast meat, or as a platform for low carb eggs benedict, broadens the possibilities, of what a low carb breakfast can be.
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Oh yeah! I just finished making, and eating, a batch of these pancakes. The taste is...